ArticlePoultry science2022
The effects of canthaxanthin microencapsulation on yolk color and canthaxanthin deposition in egg yolk of laying hens.
Article in Poultry science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 23 citations in OpenAlex.
- Effect of Canthaxanthin on Egg Yolk Quality of Huaixiang Laying Hens at Normal and High Temperature.Foods (Basel, Switzerland) · 2025Article
- Genetic engineering of Nannochloropsis oceanica to produce canthaxanthin and ketocarotenoids.Microbial cell factories · 2024Article
- The Effects of Different Doses of Canthaxanthin in the Diet of Laying Hens on Egg Quality, Physical Characteristics, Metabolic Mechanism, and Offspring Health.International journal of molecular sciences · 2024Article
- Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters.Foods (Basel, Switzerland) · 2024Article
- Microbial Pigments: Major Groups and Industrial Applications.Microorganisms · 2023Review
- Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry.Foods (Basel, Switzerland) · 2023Review
- Effects of Glyceryl Monolaurate on Production Performance, Egg Quality, Oviduct Cytokines and Intestinal Microflora of 66 Weeks Old Laying Hens.Animals : an open access journal from MDPI · 2023Article
- Xylanase Supplementation in Wheat-Based Diets of Laying Hens Affects the Egg Yolk Color, Carotenoid and Fatty Acid Profiles.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Canthaxanthin is widely used as a feed additive to improve skin and yolk color in poultry. It is insoluble in water and sensitive to oxidation, so commercial canthaxanthin is often microencapsulated with wall materials to improve its solubility and stability. The objective of this study was to evaluate the effects of canthaxanthin microencapsulation on yolk color and canthaxanthin deposition in egg yolk of laying hens. A total of 288 Hyline Brown laying hens (48 wk of age) were allocated to 4 groups with 6 replicates of 12 hens each, and fed a basal diet or the basal diet supplemented with 5 mg/kg canthaxanthin microencapsulated with modified starch (CMMS), gelatin (CMG), and sodium lignosulfonate (CMSL), respectively. Canthaxanthin supplementation did not affect laying performance of hens, but improved (P < 0.05) yolk color of fresh, fried, boiled, and stored (4 and 25°C) eggs. The improvement of yolk color of fresh eggs was greatest in the CMSL group and least in the CMG group (P < 0.05). Both CMMS and CMSL resulted in higher (P < 0.05) yolk canthaxanthin concentration than CMG. The CMSL resulted in higher (P < 0.05) yolk color score of fried eggs than CMMS and CMG and higher (P < 0.05) yolk color score of boiled eggs than CMG, but no difference was observed in stored eggs among three canthaxanthin groups. In conclusion, CMMS and CMSL were more effective in yolk pigmentation than CMG, and CMSL was slightly better than CMMS.
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